Slow Cooker Beef and Bean Soup | Blue Flame Kitchen

Ingredients

• ​1 tbsp canola oil
• 1 1/2 lb (0.75 kg) stewing beef, cut into 1 inch cubes
• 1 cup dry red wine
• 2 cups chopped carrots
• 2 cups chopped onions
• 2 cups chopped peeled parsnip
• 2 cups cubed peeled butternut squash (1/2 inch)
• 4 cups no-salt-added beef broth
• 3 cloves garlic, finely chopped
• 2 bay leaves
• 2 tsp salt
• 1/2 tsp freshly ground pepper
• 1 can (19 oz/540 mL) navy beans or white kidney beans, rinsed and drained
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh rosemary